Improvement in bakers  ovens



A. MARTIN BAKERS OVEN.

No. 111,769. Patented Feb. 14, 1871.

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A. MARTIN. BAKERS OVEN.

No. 111,759. Patented Feb. 14, 1871.

'cilnitcl ($3M hind (it-tire ALEXANDER MARTIN, OF ALLEGHENY,PENNSYLVANIA.

Letters Patent No. 111,759, dated February 14, 1871.

IMPROVEMENT IN BAKERS OVENS.

The Schedule referred to in these Letters Patent and making part of thelame.

To all whom it may concern:

. meut of lire-chambers, heat-chambers, air or heatspaces, dues, anddampers, hereinafter described.

Figure 1 is a perspective view of my improvement in bakcis oven.

Figure 2 is a transverse section oi the same when out through at line 11of 1.

Figure 3 is a vertical and longitudinal section of the oven when outthrough at line 1 of fig. 2.

Figure 4 is a transverse and vertical section of the oven when outthrough at line y of fig. 2.

Figure 5 is a transverse section of the oven when out through at line y"of fig. 2.

In the accompanying drawiug- A represents the outer walls, and

A represents the inner walls of the oven.

B represents the oven-doors, which move in grooves Qrepresents thefire-doors; and I), the doors of the ash-pits. B. represents the chimneyor stack of the oven. b and U represent damper-rods for manipulating thedampers arranged in the chambers K and P between the two ovens.

h represents the tire-chambers, the top of the grates m of which are ona line with the plane of the liottorn'of the lower chambers e, which areused for distributing heat through the chambers 2, from which it passesinto the ovens through openings n.

in the chambers c are piers f and g, the piers f being used forsupporting the walls A and the outer edges of the bottom m, and thepiers g are used for supporting the central portion of the bottom m.

The chambers e are used as a reservoir for the accumulation of the heat,from which it passes up into the spaces 2 between the walls A and A, andfrom said spaces through openings or and n, in the inner V walls A, intothe ovens.

The fire-chambers I are so constructed that the top surface of theirgrates m are on a line with the plane oftho bottom of the heat-chambersc. c

By this arrangement the heat passes into the chambers c, K, and 0,through openings 3, at points which are above the fire, thcreby'moreequally distribut ng the heat and utilizing it. v

This arrangement of the fire-chambers h and grates .111 with relation tothe'openings 3 and heat-chambers e c, K, and P, combined with thedampers and chimney or flue it, greatly facilitates the separation ofsulphurous gas ii'om the heated air. The heated air, being lighter thanthe gas, passes into the chambers c 0 through openings 3 andrises upinto chamber K, and from these chambers passes into the ovens throughopenings a and a in 'the walls A. If the openings 3 and fire-grates arearranged closely together, which is the ordinary praetice or mode ofconstruction, the oven will be found to be filled with heated air andsulphurons gas, which are always a source of annoyance and trouble tothe baker. But, by this arrangement, he can, when he finds an undueamount of gas in the chambers c e and K, open the dampers and allow itto pass of! through the flue or chimney 1t. I

The ovens are provided with a series of fixed bottoms, O, which areconstructed of tile, of soap-stone, or fire-clay, and supported onironbars, and are arranged at suitable distances apart and above the bottom m.

The chamber K is provided with apivoted damper,

4, which extends the whole length of said chamber,

and the'chamber P, at its front end, is provided with a sliding damperfor closing the opening which communicates with the chamber K.

By means of the dampers in the chambers K and I the temperature of theovens may be regulated to any desired degree of heat.

By supporting the lower bottoms m on piers, as described, instead ofsupporting them by arching, as is now practiced, all lateral straincaused by expansion of the bottoms by heat is avoided. This lateralexpansion of the bottoms is a difliculty which all bakers experien r,and is a great source of annoyance, for it soon destroys the efiiciencyof the oven for baking.

As the construction and arrangement of my improvement in ovens will bereadily understood from the foregoing description and by reference tothe accompanying drawing, I will therefore proceed to describe itsoperation, which is as follows:

Fire is made in the usual manner in the fire-chamher 71. The heat passesfrom the chambers h through opening 3 into chambers e, K, and e, andfrom chamhers c it passes up into the spaces 2 between the walls A andA, and through openings a in the walls A into the ovens, and the heatfrom chamber K passes from itthrongh openings a into the ovens. When toomuch heat or gas accumulates in the ovens, the damper 4 is turned, andcommunication between the chambers K and 1 is opened by pushing thedamper-rod S in, which will move the damper ,connected to it. Thesurplus heat and gas will pass-into chamber K, and from it into chamberP, and pass along and out through the chimney R. p

The operation of charging the ovens with nnbaked openings 3,heat-chambers e e, K, and P, spaces 2, openings n n in walls A andoven-bottoms O m, combined with the dampers and flue or chimney R, con.-strueted, arranged, and operating with relation to each other,substantially as herein described, and for the purpose set foflgh.

ALEXANDER MARTIN.

Witnesses A. O. JOHNSTON, JAMES J. J OHNSTON.

